Sunday, July 17, 2011

Last-Minute Bruschetta Dip!

I was craving my mom's good ole' spaghetti recipe so I whipped up a pot of the sauce and Kelly, Will and Harper came over to enjoy some good "comfort food" with us! I realized I didn't have anything for an appetizer so I emptied out the fridge and came up with a "Bruschetta Dip!" I warned Kelly and Will that this was a test kitchen recipe before they tried it... and everyone gave it their stamp of approval! I didn't really measure anything but I will do my best in sharing the recipe:

Last-Minute Bruschetta Dip

INGREDIENTS

2 Large Ripe Tomatoes (mine were from Freida's garden and were AMAZING! Thanks Freida!)

1 clove of garlic, peeled and coarsely chopped

Balsamic Vinegar (approx 1 Tbs)

Olive oil (approx 1/2 Tbs)

Freshly ground black pepper (dash)

Shredded Mozzarella Cheese (1/8 cup)

Fresh Basil or Dried Basil (whatever you have) approx 1-2 tsp

(1) Block of Cream Cheese softened

METHOD

1 Spread softened block of cream cheese in a round pie plate evenly.

2 Dice tomatoes and place in small mixing bowl. Add balsamic vinegar, olive oil, chopped garlic, black pepper and basil. Mix well and let sit 10-15 minutes and "marinate". (Taste mixture to make sure it has a nice flavor--add more of ingredients if need be)

3 Spoon mixture over cream cheese evenly. (I tried not to reserve some of the juice so the dip wouldn't be too runny.)

2 comments:

I love spaghetti since I was a child. My mom always cooks me, my brothers and my sister whenever it's our birthday or other special occasions that needs celebrating. Thanks for sharing this recipe. Now I can cook for my mom. I'll definitely make this before I get my TABC Certification Online.